The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment

KURT Ş., Zorba O.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.16, no.3, pp.191-196, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.3136/fstr.16.191
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.191-196
  • Van Yüzüncü Yıl University Affiliated: Yes


The effects of the ripening period (1, 3, 7, 11, 13 days), nitrite level (45, 70, 120, 170, 195 mg kg(-1)) and heat treatment (30, 40, 60, 80, 90 degrees C) on counts of total aerobic mesophilic bacteria, lactic acid bacteria (LAB) and Micrococcus-Staphylococcus in sucuk were investigated using a central composite rotatable design of response surface methodology. Counts of total aerobic mesophilic bacteria and lactic acid bacteria were increased and counts of Micrococcus-Staphylococcus were significantly decreased during the ripening period (p<0.01). Counts of all bacteria were significantly decreased by the effects of heat treatment (p<0.01). Nitrite had a significant effect on total aerobic mesophilic bacteria. Enterobacteriaceae, moulds, and yeasts were observed only in the first days of the ripening period.